In the bowl of a food processor, finely grind the pecans. Add the flour, brown sugar and butter and pulse until the ingredients stick together and are well combined. Press lightly into the bottom of a lightly greased 9x13 baking dish.

Using a mixer, beat together the cream cheese, sugar and extract. Add the eggs and beat until smooth, but do not overbeat or too much air will incorporate into the mixture. Pour over crust and spread evenly.

Bake in 350 degree oven for 24-25 minutes until the filling is still slightly jiggly in the middle. It will firm up as it cools. Cool completely then chill before serving. Delicious with raspberry sauce.

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I always thought I would be a lawyer. So I went to law school. Then I had kids. During law school, actually. Then I realized that nothing was as important as being a mother. I love being at home with my babies. So I cook things for my family and show them (the recipes, usually...but sometimes the kids, too) to you!